Raspberry Almond Tart

My mom's family used to own a dessert distribution company and we all had our special birthday desserts.  My brother's favorite was a Raspberry Almond Tart by Bittersweet Pastries.  This last birthday, we really wanted to get him his favorite tart but could not find it stocked locally.  Always up for a DIY, I got to work.  We made it gluten free, but the crust is the only part where improvement can definitely be made.

Ingredients

• 1 can almond cake and pastry filling
• 1 bag chopped almonds
• 30.25 ounces of seedless raspberry jam (about two jars, in my experience)
• butter cookie crust (we used Bob's Red Mill's gluten free shortbread cookie mix)

Preparation

1. Make your desired crust and refrigerate if appropriate.  Prepare a pan.  I used a 11-inch removable bottom fluted tart pan.  I lined the bottom with parchment paper.  Make sure to grease the pan appropriately before laying down the crust.  I placed the pan on a cookie sheet so it would be easier to take in and out of the oven.
2. I cooked the crust for about 10 minutes before adding anything to it.
3. In a separate bowl, mix chopped almonds and the cake and pastry filling.
   
4. In a microwave safe bowl (or I suggest a Pyrex measuring cup for easy pouring), combine jam and 1 tablespoon water (add more if needed).  Heat in microwave until melted.
   
5. Pour just enough melted jam to establish a very thin raspberry layer over the crust.  Let set (in the fridge if you want).
6. Once set, apply almond mixture evenly to crust.  Pour remaining jam over almond mixture (without overflowing the crust) and using the cookie sheet, tap the tart against your counter to smooth any bubbles.
7. Bake until crust is lightly golden.  Remove and let set until jam solidifies.
8. Enjoy!